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Easter Sweet Bread

3 Apr

This recipe makes three “small” loaves of sweet bread for Easter. It’s wonderful when you grill it!

Originally posted April 4, 2012

This recipe is one that takes a while from start to finish- nine hours to be exact- but if you’re game, it’s SO worth it! It is, of course, from my mom. She received it from a woman she worked with. It’s dated April 1992.

My mom makes it every year and I have made it once or twice myself. Don’t let the number of steps scare you off. If you go step-by-step it’s not hard.

Colleen DeMoranville’s Sweet Bread

INGREDIENTS

1/2 cup melted butter (1 stick)

2/3 cup sugar

1 tsp. salt

2 and 1/4 cups hot milk

1 pkg. dry yeast (Fleishman’s Active Dry or Rapid Rise or Red Star)

1 egg- well beaten

1 tsp. vanilla extract (can also use almond if desired)

7 cups flour (start with between five and six and add more if needed)

one 15 ounce can sliced peaches, drained and sliced thinner

DIRECTIONS

1) Mix butter, sugar, salt an d hot milk in a large bowl.

2) Let cool to lukewarm.

3) Stir yeast into 1/4 cup warm water and let stand 5 minutes. (If using a thermometer it’s 110-115 degrees. Add 1/4 tsp sugar or whatever the package of yeast says to add.

4) Add dissolved yeast, egg, the extract and three cups of flour to the butter, sugar, salt and milk. Mix vigorously with flat wooden spoon.

5) Add three more cups of flour and then mix well.

6) If too sticky, add more flour. It almost always needs more, but not more than 7 cups. Too much flour will make the bread tough.

7) Turn out onto floured surface and knead it for one or two minutes, then let rest for 10 minutes. Add remaining flour only if sticky.

8) Knead more until elastic.

9) Put into large buttered bowl . Turn over once so it doesn’t dry out. Cover with a dishtowel or two and let it rise in a warm place until doubled. (Takes a few hours.)

10) Punch down and knead for another minute or two. Cut in half for two long loaves or in thirds for smaller loaves and divide each of those portions into three pieces (for a total of six or nine pieces.)

11) Stretch and roll each piece until long and uniform, about 12-18 inches if divided into two portions. Shorter if divided into three.

12) Use the three pieces to make a braid with each portion.

13) Pinch ends together.

14) Insert peach slices between braids.

15) Place each loaf on a buttered cookie sheet and cover with a towel. Let rise until doubled in bulk. (Takes about 2 hours.)

16) Brush each with one egg yolk that is mixed with 1 tsp. cold water.

17) Bake at 375 degrees for 25 minutes (check at about 20 minutes) if making 2 large loaves or less if making three smaller loaves (usually between 17 and 18 minutes)

18) Remove loaves to cooling racks.

19) Cool and then glaze with mixture of:

3 cups confectioner’s sugar

1 and 1/2 tsp. vanilla

5-6 tablespoons milk

Sprinkle with colored sprinkles or non-pareils.

This photo was taken a couple of years back when Elizabeth helped me make the bread. She was probably in first grade at the time. My point is: there’s lots of opportunity for kids to help out here. There’s measuring, kneading, braiding and more, that they can help out with.

NOTE: The whole process takes about nine hours. Start in the morning, end in the evening. Mixing and kneading takes about one hour. First rising takes about two hours. Braiding takes about a half hour. Second rising takes about two hours. Baking takes about a half for each loaf, then cool and glaze.

My mom stores hers in gift boxes (like from a department store) on waxed paper.

Happy Birthday Don and Alexandra!

23 Mar

So what’s the best birthday gift *you* ever gave someone?

ORIGINALLY POSTED MARCH 23, 2012

Today is a very special day.

Today is Alexandra’s birthday.

Today is also Don’s birthday.

That makes me the best wife ever because seven years ago for Don’s birthday at 1:22 am I gave him our third daughter.

I know, I know, best gift ever, right?! It’s hard to top that one though, so I don’t really try. I’m back to t-shirts, pajama pants and stuff like that for his birthday gifts.

Alexandra’s First Birthday 2006

Since sharing his birthday with his daughter, Don has been blessed with getting to have a Snoopy party, a My Little Pony party, a Dora party, a Purple party and this year…Hello Kitty. Technically they’re not his parties obviously, but you see what I mean.

Birthday crowns all around on Alex’s second birthday.

Thankfully, my parents have this neat tradition that they started with us where we celebrate the adult birthday parties at their house each year and we “kids” get to choose our meal and our cake. I choose….well I won’t tell you what I choose until it’s my birthday this summer. But Don chooses a totally opposite type of meal and cake than I would choose, so I guess it’s good that we each get a chance to choose our own, to choose what we like. Don chooses meatball sandwiches (made with my mom’s homemade meatballs and gravy) with lemon cake for dessert. It’s probably the only time all year we have it and he really enjoys it.

Therefore, today I thought I’d share with you the recipe for Don’s birthday cake of choice each year, the lemon cake. It’s really yummy, I particularly love the corners.

***********************************************************************************

LEMON CAKE

A cake *just* for Daddy!

INGREDIENTS

1/4 cup oil

1/2 cup water

2 beaten eggs

Duncan Hines Lemon Cake Mix

1 can lemon pie filling (divided)

DIRECTIONS

In bowl by hand, mix together oil, water, eggs, cake mix.

Add 1/4 can of lemon pie filling into the mix.

Put into greased 9×13 dish.

On top, distribute the rest of the pie filling.

Bake 35-40 minutes at 350 degrees.

When cool, glaze with:
1 cup confectioner’s sugar mixed with 1 Tablespoon lemon juice. Add a little hot water if necessary.

Happy St. Patty’s Day: Irish Soda Bread

17 Mar

ORIGINALLY POSTED MARCH 16, 2012: Everyone loves a good Irish Soda Bread with their St. Patrick’s Day meal! This one was passed along to me by my father-in-law last winter and it was wonderful. I can’t wait to make it again this year. It’s probably the one and only recipe where I don’t think about subbing out the raisins for chocolate chips!!

INGREDIENTS

4 c  flour

1 c white sugar

1 tsp baking soda

2 tsp baking powder

1/2 tsp salt

3 eggs

1 pint sour cream

1 cup  raisins

DIRECTIONS

Preheat oven to 325 degrees

Grease two 8×4″ loaf pans

Mix first five ingredients

Add eggs, sour cream and raisins

Mix until just combined

Distribute batter evenly between the two pans

Bake loaves 1 hour at 325 degrees

What’s for Dinner Wednesday: Creamy Mushroom Orzo

4 Mar
I loved the texture and flavor of this recipe!

I loved the texture and flavor of this recipe!

ORIGINALLY POSTED JANUARY 15, 2014: Recently my friend Melissa shared a recipe that came through Facebook. Although Facebook is a great place to find and share recipes, you can’t always be sure where the recipe truly originated, so it’s hard to credit someone. It seems as this recipe for Creamy Mushroom Orzo may have originated on the page of Sharon Fox, who lists herself as author, food editor, radio personality and personal chef. However, even she says that the recipes found on her page are not from her own cookbooks, but are recipes she’s tried and loved. But, we do the best we can. I always like to give credit where credit is due, if I can.

No matter what, I’m so glad that someone, somewhere, originally made and share this recipe! I really loved it. I used it as a side dish for a kind of “boring” meal that we were having and to me, it made my meal so much more exciting.

The kids did not love it quite as much and I think it’s because it calls for white wine and it really holds the flavor.

I think that’s why I loved it so much!!

The recipe was fast, easy to make, and delicious; all my top qualifiers for a recipe.

I’m sharing it here, give it a try if you’re looking for something to jazz up one of your own meals!

This was an easy-to-make recipe, fast and delicious!

This was an easy-to-make recipe, fast and delicious!

CREAMY MUSHROOM ORZO

INGREDIENTS

1 tablespoons olive oil

1/2 chopped onion

3 cloves chopped garlic

2/3 cups orzo

1 cup sliced fresh mushrooms

1/2 tablespoon Worcestershire sauce

1 tablespoon fresh sage

1 tablespoons butter

1 cup low-sodium chicken broth (or water)

3/4 cup white wine

1/4 cup freshly shredded Parmesan cheese

DIRECTIONS
1.In medium sized skillet, heat oil over medium heat. Add chopped onion and garlic.

2.Stir, cooking until onions are golden and soft.

3.Add orzo, mushrooms, Worcestershire sauce, sage, and butter. Cook, stirring about 5-6 minutes until mushrooms are tender.

4.Pour both chicken broth and wine into orzo mixture. Bring broth to a boil. Stirring often cook 10-15 minutes or until orzo is soft and liquid is absorbed.

5.Stir in Parmesan cheese before serving.

What’s for Dinner Wednesday: Chicken, Broccoli, Cauliflower Casserole

11 Feb
This.was.so.good.

This.was.so.good.

On Saturday, January 24 my husband and I ran to the store to pick up “a few things” to get us through “a few days” until we could get out to do a bigger shopping. It was the day after pay day, and when we’d normally be doing a big shopping, but we hadn’t had a chance to sit down and do our normal two week menu, or to make a shopping list.

We went through the store, picking things up here and there that we knew for sure we were out of and that we knew we could use to put together several meals with. Meats, fresh fruits and veggies; things of that nature all went into the cart.

In the back of our minds, we knew that a big snow storm was coming and just the night before, we’d seen the report that it could be “historic,” whatever that meant.

Well who knew we’d be snowed in for days and days? By the time a week had gone by, we were already expecting another storm, and we were getting a little low on groceries, but really not doing too badly. It didn’t really seem necessary to do a bigger shopping at this point, we were so close to the end of the pay cycle, another check would soon be coming.

And besides, as true New Englanders, we had enough milk and bread to sink a boat. A cruise ship, actually. At the very least, we could have sandwiches galore until the cows came home.

As the second week wound down, I was really being creative with our meals. I had a few things left to work with and I hopped onto Pinterest to do a search. I typed in Chicken, Broccoli, and Cauliflower into the search button and waited to see what came up. I had fresh broccoli crowns and a whole head of cauliflower in my fridge still, as well as a bag of chicken tenderloins in the freezer. You can do a lot with those three ingredients, as it turns out. I scrolled and pinned, scrolled and pinned until I saw a recipe that jumped out at me, simply because it hand Panko bread crumbs on top.

I love Panko bread crumbs.

I found this recipe on a site called Stacey Snacks , and it was listed as being a good idea for using leftover chicken. I didn’t actually have leftover chicken, but I could cook up my tenderloins in bite-sized pieces and just pretend that I did.

The recipe was such that I had to make a few minor modifications, and I’ve listed them below. I had to double it because there are a lot of us who love chicken, broccoli and cauliflower here, and because I wanted to use up the entire head of cauliflower and both of my broccoli crowns.  I had an entire block of cheddar cheese in stock and although I was out of half and half, I had 1% milk, which I could make work with the sauce, which I more than doubled.

Stacey’s recipe was unbelievably good. Our family loved it. We had one sick child that day, so she didn’t eat, but the rest: all thumbs up. I ate this for lunch every day for the following days until it was gone. I’d most definitely make it again. I can’t *wait* to make it again.

Here is her recipe and my modifications along with it. Thanks to Stacey for sharing such deliciousness with us all!

INGREDIENTS

1 cup of small fresh broccoli florets (about 1/2 of a small head) **I used two broccoli crowns**
1 cup of small fresh cauliflower florets (about 1/2 of a small head) **I used a whole head of cauliflower**
1 cup of leftover roast chicken, shredded **I cooked up ten chicken tenderloins in bite-sized pieces**
Japanese panko crumbs for the top
olive oil
kosher salt & pepper

For the Sauce:

3 tbsp of REAL mayonnaise **I used 5 Tbsp.**
1/4 cup of half & half **I used 1 cup of 1 % milk**
1 tsp curry powder (you can substitute dry mustard if you don’t like curry) **I used 1/2 Tbsp. yellow mustard**
a pinch of kosher salt & black pepper
1/4 cup of chicken stock  **I used 1 cup chicken broth**
1/2 cup of grated sharp cheddar (I like white cheddar) **I used an 8 oz. block**

DIRECTIONS

Brush an 8″ x 8″ baking dish with some olive oil.  **My dish was 9×12**
Steam the broccoli and cauliflower florets for 2 minutes until bright and still firm.
Lay the vegetables on the bottom of the casserole.
Place the shredded cooked chicken on top of the veggies.
Whisk together the sauce ingredients, including the grated cheese & curry. Season with salt & pepper. (I really didn’t measure here, but what you are going for is a nice thick, cheesy white sauce, sort of like for macaroni and cheese, so use your best cooking sense!).  **I did add a bit of flour just to thicken mine a little since my milk was thinner than half and half would have been.**
Pour over the chicken and vegetables in the dish and press down with a spatula to absorb the liquid. If it seems dry, then add some more chicken stock to the dish.
Optional (but makes it even better!): Spoon some panko crumbs over the top to cover and drizzle with olive oil. **Instead of drizzling with olive oil, I lightly sprayed the bread crumbs with a canola oil spray before baking.**
You can make this a day ahead and keep covered in the fridge until ready to bake.

Bake uncovered in a 375F oven for about 30 minutes until top is golden brown and casserole is bubbly.
Serve with rice or salad.  **We served with rice pilaf.**

Thanks Stacey!
http://www.staceysnacksonline.com/2012/02/good-ideas-leftover-chicken-w-broccoli.html

What’s for Dinner Wednesday: Two weeks of meals and the importance of eating together

14 Jan
Ready for another two weeks of dinners?

Ready for another two weeks of dinners?

Now that we’re back into our regular routines, we’re back to meal planning for the weeks ahead.

Over the holiday and vacation weeks we were eating out of the house so often, either at other people’s houses or at restaurants, that we had absolutely no meal plan at all, and practically nothing to even make a meal with. Once we got back into the routine, we had to sit down and start our preparations again.

One thing I had done over the vacation weeks however, was to keep a running list of the things the kids were asking for during the two weeks. When someone said, “Can we have Shepherd’s Pie for dinner tonight?” during those two weeks, for example, even though I’d have to say no because we were scheduled to eat wherever for whatever event, I’d go and write it down. Making our meal plan is tough because we have to come up with two full weeks of meals. Having a list of favorite requests made it that much easier the next week when we sat down. And, it was kind of nice that first week back to school (which felt as long as five weeks in a row, rather than just one), to announce at dinnertime whose special request produced that night’s dinner.

It’s also been nice to see the kids checking out the menu we post in the kitchen each week, looking forward to the dinner of choice for that night or a future night, especially when it’s something they requested. It makes me feel good to know that they like the routine of knowing what’s for dinner, and that even better, they look forward to certain nights of the week, just because it’s their favorite meal of the week. Our menus are nothing fancy, our meals are straightforward and our lists are posted on whatever piece of paper we have handy, and we cross off as we go, but it’s a routine we’ve established and it makes us all feel good….less stress, somewhat excited for dinner, and looking forward to eating together each night. That’s all good, and I’m glad we’re continuing to stay true to this routine of ours. I hope that in doing so, we ‘re creating good, healthy eating habits and family foundations for our family as we go so that once our kids are on their own, raising their own families,they’ve got a great foundation so that they can eat well and eat together.

I recently saw an article in the Washington Post about the importance of eating together as a family, and its many benefits. It definitely confirmed for us all that we already knew and believed about eating together as a family. If you’d like to read it, click here. We work incredibly hard to keep our schedules and meals consistent so that we can eat together as often as humanly possible, and although we’ve always seen the benefits, which far outweigh the effort it takes to pull it off, it’s nice to have our efforts validated every once in a while too! The article is well worth the read.

In the meantime, here’s two weeks of meals for you to get you started. I’ve even linked to a few of the recipes for you so that you don’t have to search the blog for them:

Sunday: Roasted Chicken Dinner

Monday: Shepherd’s Pie

Tuesday: Pulled pork sandwiches (crock pot meal)

Wednesday: Spaghetti tacos with meat sauce (could be eaten without taco shells or with)

Thursday: Paninis (we used the bbq pork leftovers in the paninis, SO delicious)

Friday: Homemade pizzas (we made three different kinds but here’s just one kind we’ve made before)

Saturday: leftovers

Sunday: Chili

Monday: Ravioli (some of us had butternut squash ravioli given to us by a friend, others of us had cheese ravioli)

Tuesday: Garlic chicken and wine

Wednesday: Chicken Pot Pie

Thursday: Fish Tacos

Friday: Breakfast for dinner

Saturday: Hamburgers and hot dogs

Sunday: Lasagna

 

 

Saving My Sanity Holiday Chex Mix

22 Dec
This Chex Mix recipe literally saved me this year.

This Chex Mix recipe literally saved me this year. I filled an entire laundry basket with gift bags, plus a Tupperware Cake Taker full of the mix itself.

ORIGINALLY POSTED DECEMBER 20, 2013:

I think we’d all agree that the holidays are much more enjoyable when you’re not totally and completely stressed out.

Agreed?

Agreed.

That being said, this school year, the holidays and the treat-giving season that goes along with them, had the potential to put me right over the edge. And really, as a working mom of three this time of year, that edge is awfully close most of the time anyway, so I really didn’t have far to be pushed.

Normally, I’m a cookie baker at Christmastime. Between my mom and I, we bake over a dozen different types of cookies, creating cookie trays for our family and friends.

As a mom of three, I have always given all of our kids’ teachers a cookie plate at Christmastime. I also have given one to the secretary, bus driver and bus monitor, teacher aides, principal and I make a tray for the faculty room. I also treat the staff at my husband’s school to a tray of cookies in the teachers’ room, and then I make them for our family as well.

It seemed doable when my oldest was first in school, and even when two were in school. It started to get a little tougher when all three were in school, as well as my husband at his own school, but I continued on.

Then last year came middle school.

SEVEN TEACHERS. A whole new set of office staff. A principal AND an assistant. TWO secretaries.

A lot of people will say, “Oh, in middle school that all ends. No gifts for those teachers anymore.”

I’m not sure where that theory came from, but I will say I used to BE a middle school teacher, and I love cookies, but more than that, I liked being thought of at this time of year just as much as when I was an elementary teacher.

My daughter didn’t want to stop our treat-giving tradition, and I couldn’t find a good reason why she had to. And she didn’t want to leave any of her teachers out. So we didn’t.

This year, my husband has a new job at a larger school.

With 90 staff members.

I knew something had to give. I was not going to be able to do it. There wasn’t any way that I could possibly make enough cookies for all of the teachers and staff in all three schools and my family, and keep my job. Or my sanity. I’d be baking all hours of the day and night for weeks to make that happen.

There had to be another answer.

Simple, affordable ingredients, few dishes to wash. A win-win!

Simple, affordable ingredients, few dishes to wash. A win-win!

Enter The Tailgateista and her Homemade Crock Pot Apple Cinnamon Chex Mix.

That’s right. I said CROCK POT.

That was the answer to my problem, thanks to my Crock Pot partner in crime, Gina, who was also searching for another solution to the gift-giving issue. She’s the one who found this recipe and sent it to me.

We both decided to go with Chex Mix gifts this year, although we each chose a different mix to make, and today, as I type this three days before the last day of school before the vacation, I can honestly say that this saved my sanity.

My gifts are done. Cooked, cooled, bagged, tagged and ready to be handed out on Friday, the day you’ll be reading this.

And I still have my job and my sanity, thanks to this recipe from The Tailgateista.

I doubled her original recipe and made a few modifications to it, to serve my purposes. I will put her recipe and my modifications below.

I doubled the recipe SIX TIMES.

That’s right, six times. 72 cups of cereal, and the equivalent of 48 two-cup gift bags of Chex Mix.

And the best part of all? Not only is it a very cost-effective gift, but it cooks while you accomplish other tasks!!

For me, a journalist who works from home a good part of the week, I could type all day and my gifts were cooking themselves over in the crock pot behind me as I worked. Or, if I was working away from the house all day, I could throw in a batch at night to cook itself while we worked on homework and showers and cleaned up from dinner. Some days, I did both: a batch in the daytime if I was here, and a batch again in the evening or after school.

Phenomenal.

And delicious.

I’ll still be making Christmas Cookies this weekend, all our favorites, and I’ll still share them amongst our family and some close friends, but I won’t be cooking over the mixer and oven,rolling and frosting, baking and cooling late at night for a week in between working and parenting obligations, and still not  having enough cookies to go around.

We’ve found a way to thank our teachers and staff members for their time, talent and hard work without pushing me over the proverbial edge the week before Christmas.

I even had enough gifts to give out extras to people I have always wanted to give cookies to, but didn't ever have enough!

I even had enough gifts to give out extras to people I have always wanted to give cookies to, but didn’t ever have enough!

Below is the Tailgateista’s recipe and my modifications follow below it.

Give it a try, it’s delicious! Maybe this Chex Mix will be the key to saving your sanity too!

Ingredients

6 Cups Chex Corn Cereal
1/4 Stick Butter
1/2 Cup Brown Sugar
1 Teaspoon Ground Cinnamon
1/4 Teaspoon Ground Nutmeg
1/4 Teaspoon Ground Ginger
1/2 Cup Chopped Dried Apples

***You can also add Pecans, M&M’s, any other candy,dried fruit or nuts!!

Instructions

* In a microwave combine all spices, sugar and butter until it is melted.
* Add the Dry ingredients (cereal, apples) into crock-pot
* Add all melted ingredients into the crock-pot and mix
* Cook in crock-pot on low for 3 hours
* Enjoy!

I used I Can't Believe It's Not Butter instead of real butter, which makes this a bit lower in fat.

I used I Can’t Believe It’s Not Butter instead of real butter, which makes this a bit lower in fat.

MY MODIFICATIONS

1) I doubled this recipe each time, since my crock pot is large enough to hold a double recipe.  ***2014: Another sanity-saving tip I have added in this year is using the plastic bag liners for the crock pot for every batch. The brand I used is an Aldi’s brand, Boulder, and they’ve been amazing. I would not make this again without using the bags.***

2) I substituted the Dulche le Leche flavored Cheerios for one cup of the Chex, (so two cups of Cheerios for a double recipe and ten cups of Chex.)  ***2014: Substituted Frosted Cheerios instead of Dulche le Leche.***

3) The butter should read 1/4 cup for a single recipe, in my opinion, not stick. I used 1 stick per double recipe.

4) I opted not to use the apples, because the first time I did a trial run, they burned.

5) I did not stir the Chex Mix in my trial run, which may be the reason why the apples burned. In every subsequent time however, I stirred the Chex Mix every 45-60 minutes while it cooked for the 3 hrs.

6) For my mix-ins, I used 1/2 bag of mini marshmallows, 1/2 bag of red and green mini M&Ms, and one full bag of white yogurt covered raisins, per double recipe.

7) Each double recipe with my mix-ins filled eight gift bags. For my husband’s school, I filled  a large Tupperware Cake Taker, normally used to carry layer cakes, with an entire double recipe, just for his faculty room. I sent in small plastic drinking cups for them to eat it out of.

Although cost is not always the deciding factor in gift-giving, it’s certainly taken into account. I think most everyone sticks to a budget when shopping for gifts. With each of the six double recipes yielding 8 two-cup bags of mix, and my ingredients costing a total of $40.68 for all six batches (I used coupons for the M&Ms and the cereals), these 48 gifts cost me $.85 per bag to make. I spent just under $2.00 on two packs of 20 gift baggies to put them in. Even still, that cost me less than $1 per gift.

Over 100 people will be enjoying my Sanity Saving Chex Mix this weekend, and I was able to accomplish it relatively stress-free and budget-consciously.

Have a great Christmas everyone!!

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